Spicy Pumpkin Black Bean Chili

You know how some recipes only use a portion of canned pumpkin, so then you’re left with half a can or so of the stuff? Sure, you could make something else like pumpkin muffins, but more than likely, you made something sweet and not super healthy in the first place.

I don’t think I’d heard of chili with pumpkin in it until a few years ago, but I never did try to make some. Having leftover pumpkin inspired me to give it a go…afterall, what was there to lose?

I’m not really a recipe user when it comes to things like chili, but did make a point to keep track of what all I was throwing in the pot just in case it turned out to be good. And guess what? It is good! The pumpkin acts like a thickener for the base of the chili, almost making it creamy. With the smoky flavor from the chipotle and adobo sauce, the pumpkin takes a back seat. This recipe is vegan, too! Sure, you could add cheese or sour cream to it, but with its creaminess, it doesn’t really need it.

Spicy Black Bean Pumpkin Chili

Since the purpose of this dish was to use up the pumpkin I had left, use however much pumpkin it is you’re wanting to get rid of! This chili would still be good without it, so it’s not like it will ruin the recipe if you use more or less. Also, feel free to play around with the spices or anything, really! And you know what? I totally bought some corn to put in this, but forgot to add it! Just remembered two days later….oy!

In a large pot, heat the olive oil and saute the onions, pepper, and garlic over medium heat. Once the onions have softened a bit, add the remaining ingredients. Let the chili come to a boil, stirring ocassionally, then turn down the heat and let simmer for about 15 minutes.

I did add a little feta to my bowl yesterday, which added another dimension of yumminess!

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10 thoughts on “Spicy Pumpkin Black Bean Chili”

It’s like you opened my refrigerator to write this post–I don’t think my fridge has been without a tupperware full of “half-can-of-leftover-pumpkin” since pumpkin baking season started! I’ve got a half can in there now, leftover from this week’s pumpkin pecan pancakes.

I LOVE that you used it up for something healthy–like you mentioned, I always end up making something sweet like muffins, bread, or cookies. I’m committing myself to using this leftover can for next week’s lunch chili–your recipe :)

Kylie and Mary – it’s interesting how pumpkin is so often turned into unhealthy things! I almost wish it could be sold in bulk food bins so we could just buy the amount needed, but that would get gross pretty fast. ;)